Fresh, light, and packed with protein, these shrimp spring rolls are a vibrant, no-cook meal that feels as good as it tastes.
Crisp cabbage, sweet carrots, fresh herbs, and tender shrimp are wrapped in delicate rice paper and paired with a creamy almond dipping sauce for the perfect balance of crunch and flavor. Ideal for warm days or when you want something nourishing without feeling heavy, this recipe delivers satisfying fuel with 30 grams of protein per serving — simple, colorful, and refreshingly wholesome.
Shrimp Spring Rolls
Makes 4 Servings | Vegetarian
Ingredients
16 (8½-inch/21-centimeter) spring-roll (rice paper) wrappers
2 cups (140 grams) green cabbage, finely sliced or shredded
16 ounces (453 grams) shrimp, cooked
3 medium carrots, peeled and grated
½ cup (23 grams) fresh cilantro, chopped
½ cup (26 grams) mint leaves, chopped
Instructions
- Fill a large shallow bowl about halfway with very hot water and slip a spring-roll wrapper into water. When wrapper becomes pliable (after about 45 seconds), remove it from water and lay it flat on a cloth towel.
- Place small handful of cabbage 1 inch away from the end closest to you. (You will be rolling away from your body.) Add shrimp, carrots, cilantro and mint. Roll wrapper away from you, tucking in the sides as you roll and rolling as tightly as possible.
- Serve with Almond Dipping Sauce.
Per serving: 302 calories | 30 grams protein | 37 grams carbs | 3 grams fat
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